Nutritional Facts

Reviews for Sauerkraut Rye Bread

Select Reviews to Print:

Sort By :

Average Rating

MY REVIEW

redcow User ID: 4712421677

Reviewed Jan. 19, 2014Edited Jan. 10, 2016

"I make this bread often. I mix in the bread machine, using the manual cycle. I will say a little extra water is needed. I shape the dough into 4 balls and bake it that way on the oven. That way a loaf is consumed before it dries out. I always freeze the other loaves. I always get comments on it when I take it somewhere. My pastor even asked for the recipe. Very tasty and a keeper."

MY REVIEW

kendrajean User ID: 197509520970

Reviewed Feb. 10, 2012

"Very moist and tasty. I use this bread for Reuben sandwiches, and have had many compliments about the texture and flavor. Thank you!"

MY REVIEW

dnkmeyer88 User ID: 642010951007

Reviewed Dec. 23, 2011

"Amazing collection of flavors, toasted with butter and honey this is sublime!"

MY REVIEW

Donalee2 User ID: 165426545019

Reviewed Oct. 19, 2010

"THE IDEA OF SAUERKRAUT bread SOUNDS GOOD BUT THERE WAS NOT ENOUGH WATER. IT ONLY CALLS FOR 3/4 CUP+ 1 T. I THOUGHT WHEN I STARTED IT THAT IT WASN'T ENOUGH THEN I THINK I GOT TOO MUCH. IT DIDN'T RAISE AND REALLY DIDN'T bake CLEAR THROUGH. THE TASTE WAS GOOD. I SEE NO ONE ELSE HAS REVIEWED THIS RECIPE. I WILL TRY IT AGAIN BUT PUT IN MORE WATER."